Instant Pot Chicken Saag
Instant Pot Indian chicken saag is super rich, satisfying curry consisting of meat cooked in a spiced sauce made of spinach. A low fat curry that is so good to mop up with rice or freshly made whole wheat chapathis(Indian flatbread).
Calories:
Ingredients
- 1 pound chicken thighs or breasts, cut into cubes
- 1 pound spinach
- 2 tablespoon ghee
- 1 teaspoon cumin seeds
- 5 cloves garlic
- 1 inch ginger piece
- 1 white onion chopped
- 3 green chilies adjust as per spice preference
- 1 tablespoon ground coriander powder
- ¼ teaspoon turmeric powder
- Salt to taste
- 2 teaspoons garam masala powder
- 2 teaspoon dried fenugreek leaves/kasuri methi optional
- Water
For garnish
- Fresh coriander leaves
- Few drops of thick yogurt
Instructions
- Heat up Instant Pot in saute mode and add ghee.
- Saute cumin seeds, ginger & garlic pieces, onions and green chilies.
- Sprinkle in coriander powder, turmeric powder and salt.Pour about ½ cup water.
- Add loads of spinach and chicken pieces into the pot. Make sure to separate the chicken pieces, they will stick to each other when you pressure cook.
- Close lid and cook for 8 minutes in “pressure cook” setting.
- Once cooking time is over, manually release the pressure in the pot with a kitchen towel in your hand. Be careful, the liquids may splutter out while releasing pressure.
- Remove chicken pieces out in a bowl. Blend rest of the ingredients using stick blender into a smooth sauce.
- Add chicken pieces back.
- Sprinkle garam masala and dried fenugreek leaves (optional).
- 10. Simmer for 2-3 minutes with a glass lid to cover (curry sauce will splutter).
- 11. Serve hot with basmati rice or rotis.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg